• 1 (5 oz.) jar apple jelly
• 1 (5 oz.) jar pineapple preserves
• 1/3 cup prepared horseradish
• 1 1/2 tsp. dry mustard
• 1/4 tsp. crushed red pepper
• 1/2 tsp. black pepper

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1. In a medium bowl, whisk together apple jelly, pineapple preserves, horseradish, dry mustard, black pepper and crushed red pepper until smooth.
2. Refrigerate overnight or until ready to serve.
3. Store, refrigerated, in an airtight container or jar for up to two weeks.

photo and recipe: southernliving.com